What do you Keep in your Pantry?

Let’s talk about kitchen staples. I think it would be fascinating to see what other cultures and kitchens around the world always keep in their pantries.

Depending upon your cultural background, your staples will be different. Being located in the American South there is some influence of region like grits and corn meal and green tomatoes.

I am studying Nutrition Concepts and Medical Nutrition Therapy to gain a Certified Dietary Manager Certification. One of the concepts we study is the difference in food choices based upon religious or cultural influences.

Having lived in many places in the world, there are things I reach for and things that are added due to a cultural influence, like couscous and preserved lemons for instance.

However, there are things that are always there, ready to make something to eat.

  • Fresh garlic – if I get too much, I confit the garlic and reach for that too.
  • Onions – from red to sweet to shallots and scallions
  • Parmesan cheese – a block so it can be shredded, peeled or grated
    Parmigiano-Reggiano cheese, the true "par...

    Parmigiano-Reggiano cheese, the true “parmesan” (Photo credit: Wikipedia)

     

  • Eggs – large organic ones. I love Araucana eggs which are also known as “Easter Egg chickens” since their eggs are colored pink, blue and green naturally
  • Canned organic tomatoes and tomato sauce
  • Potatoes – both russet and new potatoes; sometimes sweet potatoes, but not always
  • Basmati rice and brown rice blends
  • Fat free milk – I like to drink it (yes, still!)
  • Half and half – for coffee and tea
  • Fresh European Butter – Plugra is my brand of choiceHomemade Lime Tart Butter & Eggs
  • AP and Bread Flour – for making breads, tarts and dredging
  • Canned beans – black, dark red kidney, garbanzo, white kidney beans
  • A variety of vinegar – apple cider, rice wine, red wine, white wine, balsamic (expensive and less so) and basic white vinegar
  • Oils – olive, vegetable and toasted sesame (because I like Asian food so much!)
  • Chicken stock
  • Chicken and Turkey meat
  • Canned tuna and salmon
  • Anchovies and sardines
  • Dijon mustard
    English: Dijon mustard Maille Originale, 213 g

    Dijon mustard Maille Originale, 213 g (Photo credit: Wikipedia)

     

  • Yeast
  • A variety of pasta shapes – spaghetti
  • A jar of Dukes Mayonnaise – yes, I should make my own but this is so I don’t have to
    Only Duke's for Tomato Pie.
  • Some kind of pickle or pickles – either I make them of buy some. Gotta have a pickle with a sandwich
  • and new to my pantry is Coconut oil for saute
  • Last but not least, a variety of salt and pepper

.

What do you keep in your pantry? Please share!

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8 thoughts on “What do you Keep in your Pantry?

  1. Comment…I threw away the Hellman’s, seriously addicted to Vegenaise…Question..is the fat content high in Coconut oil?

    • Coconut oil is worthy of discussion. It is “new” to me as I have always heard it was high is saturated fats so I avoided it. The fat content is high but it has many health benefits. It is a good kind.
      I’m working on a post regarding the discoveries and discussions of coconut oil. It should be posted in the next day or two so please join in and discover as I have.
      How does Vegenaise taste?

  2. Vegenaise is wonderful…taste a little like Miracle Whip, but not as sweet, healthy, and I think it does not have the aftertaste I associate with Mayo. I requested it to be on shelf of my HT, they complied, it goes quickly. Oroginal flavor I like a little better than Grapeseed. I will try coconut oil..thanks for responding.

  3. My pantry sounds very much like yours. I have lots of condiments like Thai Chili sauce, anchovy paste, pickled ginger, lemon glass paste, Tabasco, Mojo, etc.

  4. Pingback: 10 Tips Addressing “Meanwhile” in Cooking | Spoon Feast

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